Chocolate Pear Tart

49 Comments

This recipe was shared with me by a well-known foodie who lives in my area. She’d received it after attending a cooking school in Tuscany about 25 years ago. The recipe never got published, so I’m sharing.

This is the only dessert my husband has requested on more than one occasion. Oh, there might be an occasional bananas Foster request, depending on the season, but this tart is hands down his favorite dessert. And for good reason.

The pie has a dense chocolate crust, a layer of raspberry jam, pears, and a chocolate, meringue-like filling. What is not to love?

Use canned or jarred pear halves for this tart. Home-made poached pears would be lovely, but the other flavors are strong and I don’t think it would be worth the poaching. Raw pears would not be soft enough.

Chocolate Pear Tart

1 stick, or 4 ounces butter
2 cups white flour
2 eggs, whisked
2 cups sugar
2 cups unsweetened cocoa
3 ounces bittersweet chocolate
4 tablespoons butter
2 egg whites
3 ounces seedless raspberry jam
2 – 29 ounce cans pear halves, drained well, dried
3 egg yolks
6 tablespoons baking sugar

Make the dough by processing the butter, flour, egg, sugar, and cocoa, adding a few drops of water if necessary. I have had to place the mixture in a large bowl to moisten the dough before; it’s a large amount of dry to uniformly turn into a crust.

Butter and lightly flour a 11” pie tin with a removable bottom. Form a crust in the bottom by pressing and forming as neatly as possible, and chill in the refrigerator.

Preheat the oven to 350 degrees.

Melt the chocolate and butter together in a double boiler over barely simmering water until smooth. I remember reading that you are not “cooking” the chocolate when tempering, you are simply melting it. Set aside to cool.

Remove the pie tin from the refrigerator and spread the jam on the crust. Forming a concentric circle, place the best, most uniform-sized pears, inside down, on the jam layer. You can form one last pear into a round and place it in the middle of the tart.

Beat the egg yolks and sugar until the mixture is thick, about 5-6 minutes. Whip the egg whites until stiff and set aside.

Gently fold in the chocolate and egg whites into the yolk and sugar mixture.

Pour the chocolate filling over the pears and smooth. Bake for about 40 minutes.

If desired, serve with whipped cream.

When I mentioned that the recipe calls for an 11″ tart pan, it’s important. I could only find a 10″, and the resulting tart is not as pretty.

The tops of the pears should not be covered in chocolate meringue, the tops of the pears should be bare.

You can still see all of the wonderful elements of this tart, and know how good it is, but it’s just not as pretty as it should be. Plus, I slightly undercooked the tart, which accounts for some of the oozing chocolate and raspberry jam. But don’t be discouraged, because I’ve made this before with no issues at all, and I’m no baker!

Chocolate Yogurt Mousse

72 Comments

My sister recently told me about a dessert she often serves to company. It’s a chocolate mousse made with Greek yogurt. The original recipe came from Maria Speck, Food 52. To serve, the mousse is topped with orange marmalade.

The purpose of my making this mousse was two-fold. Firstly, I wanted to try out the recipe, since it’s obviously beloved. But secondly, I wanted to attempt to duplicate the dessert my mother and I shared at a restaurant, that I mentioned in my previous post. It was a chocolate dirt pudding – chocolate mousse topped with crumbled cookies and served with mint chocolate ice cream, except we had them leave off the ice cream.

The mousse was so intriguing to me because it tasted like a chocolate mousse folded with sour cream or creme fraiche. Turns out, it could have been yogurt. In my memory, the mousse was so similar to this recipe.

The key to this recipe is using a good dark chocolate. Also, my sister suggests that if you don’t want a liqueur included, to use some kind of extract as a substitute.

Greek Yogurt Chocolate Mousse
Serves 4

6 ounces (170g) good-quality dark chocolate with 70% cacao, finely chopped
1/2 cup (120ml) whole milk
1 tablespoon or 2 tablespoons Grand Marnier, or other good-quality orange liqueur
1 cup (240ml) whole Greek yogurt
4 teaspoons orange marmalade

Place the chocolate into a medium heatproof bowl. In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. Pour the hot milk over the chocolate and leave it to sit for 1 to 2 minutes.

Stir with a spatula or a wooden spoon until you have a smooth ganache.

In a small bowl, beat the Greek yogurt with a small whisk or a fork until smooth.

Fold the yogurt into the chocolate mixture using a spatula until thoroughly combined, then stir in the tablespoon of Grand Marnier.
If you like a boozy dessert, add the second tablespoon.

Spoon the mousse into four small serving cups and chill until firm, or up to a day ahead, covered with plastic wrap.

To serve, spoon a teaspoon of marmalade onto each serving. It was truly a magical combination. I added whipped cream, but that did nothing for me.

My sister told me not to bother to use raspberries; they get lost in the strong chocolate flavor. During the summer, she uses peaches tossed with rose water as a topping. Lovely.

Now, on to the chocolate dirt pudding. I added scoops of mint chocolate ice cream to the chilled mousse, and sprinkled crumbled Colpa Degno cookies over the top.

Wow. Let me first say that I’m not a huge fan of mint chocolate ice cream. However, this dessert was out of this world.

My husband’s favorite sweet flavor combination is mint and chocolate, so he was really happy with my blogging experiment.

There is just something about this mousse! With the yogurt, it’s thick and chocolatey, but not overly sweet. And with the crumbled cookies, it was outstanding.

 

Greek Yogurt Chocolate Mousse

Serves 4
6 ounces (170g) good-quality dark chocolate with 70% cacao, finely chopped
1/2 cup (120ml) whole milk
1 tablespoon or 2 tablespoons Grand Marnier, or other good-quality orange liquor
1 cup (240ml) whole Greek yogurt (2% is also okay, but don’t use nonfat)
4 teaspoons orange marmalade

Place the chocolate into a medium heatproof bowl. In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. Pour the hot milk over the chocolate and leave it to sit for 1 to 2 minutes.

Stir with a spatula or a wooden spoon until you have a smooth ganache.

In a small bowl, beat the Greek yogurt with a small whisk or a fork until smooth. Fold the yogurt into the chocolate mixture using a spatula until thoroughly combined, then stir in the tablespoon of Grand Marnier.

If you like a boozy dessert, add the second tablespoon.

Spoon the mousse into four small serving cups and chill until firm, at least one hour, or up to a day ahead, covered with plastic wrap.

To serve, spoon a teaspoon of marmalade onto each serving.